紫薯花青素的提取优化及稳定性分析  

Studies on Optimization of Extraction&Stability of Anthocyanins from Solanum Tuberdsm

作　　者：秦紫馨 刘芳[2] 

机构地区：[1]永州一中,湖南永州425199 [2]湖南科技学院生命科学与化学工程系,湖南永州425199

出　　处：《广州化工》2013年第21期66-68,共3页GuangZhou Chemical Industry

摘　　要：超声波法萃取下，用酒石酸酸化乙醇溶液作为提取剂提取紫薯花青素，探讨不同金属离子、酸度、温度等对紫薯色素的稳定性影响。实验结果表明，其提取的最优条件为：0．5％酒石酸-95％乙醇溶液（50：50，V／V）作为提取剂、物料比为1：50、超声（40Hz）提取30min。提取率达到1．003mg／g；在5～60℃温度范围内紫薯花青素稳定性良好，pH为1～4色泽良好，金属离子Cu^2＋、Ag^＋、Fe^3＋影响紫薯色素稳定性。Under the ultrasonic extraction, tartaric acid acidified ethanol solution as extractant was used to extract anthocyanin from solanum tuberdsm. Influence factors of solanum tuberdsm anthocyanin＇s stability were explored such as different metal ions, acidity, and temperature. The experimental results showed that its optimal condition of extraction was 0. 5% tartaric acid aqueous solution as extractant, material ratio 1 ： 50, and ultrasonic extraction （40 Hz） for 30 rain. Extraction yield came to 1. 003 mg/g. In temperature of 5 - 60 ~C, solanum tuberdsm anthocyanin＇s stability was good. When the pH of 2 - 4, the color was good and metal ions of Fe^3 ＋ , CuE^ ＋ , and Ag^ ＋ affected the stability of solanum tuberdsm anthocyanin.

关 键 词：提取率 稳定性 酒石酸 花青素 超声波法 

分 类 号：O65[理学—分析化学]